To season my fish dishes, I have a simple trick, which allows me not to use purchased products.
Fish in court-bouillon or en papillote is good. But sometimes it lacks a bit of flavor. As a result, we all fall back (yes, yes, don't lie!) on dehydrated fish stock cubes, which are really expensive for what they are!
To get around this problem, I take care, each time I cook mussels marinières, to keep all the juice that is not used.
Once filtered, I pour it into ice cube trays, which I freeze. When I cook fish, I take out a cube or two and use it to make a sauce… Clever, right?
And you can of course reuse this trick for gravy or vegetable broth. Would you like to use my trick to take advantage of free fish broths? Do you have any other tips for not buying one? Tell us in the comments.
Sold on average €2 per package , the fish stock is frankly not worth that price! Especially when you know that you can have a free sauce stock with my method.
Think about it:this juice would go in the trash if you didn't freeze it, right? And hop, 2 € saved! Up to the use of 1 pack per month, it still saves €24 per year :-).
